FOOD FOR VICTORY* * * * *,* * * * * * GROWING FALL AND EARLY WINTER VEGETABLES BY A. G. B. BOUQUET M 0 KEEP the garden land continually productive should be the objective of all gardeners who have the necessary soil moisture conditions for such cropping. During the fall and early winter months, an ample supply of fresh vegetables may be derived from the garden and from storage. A number of important vegetables arrive at the peak of their development during the fall months. These crops include various members of the cabbage family, such as cabbage, cauliflower, broccoli, Brussels sprouts, and curly kale. Other crops, such as celery, lettuce, spinach, root crops of various kinds, Swiss chard, mustard, late corn, and beans, also thrive in the cool, crisp, moist days of fall. Many of these crops reach their finest edible quality at that time. It is important that the gardener realize the value of these late season crops and include them in the gardening program. It is a mistaken idea that in order to have a fall garden, one begins to plant in late summer or early fall. On the contrary, many of the crops discussed in this bulletin are started in the late spring or are transplanted in the middle of the summer. Several of the fall and early winter vegetables can take the place in the garden of those early maturing crops such as peas, early lettuce, and spinach. These successions are plainly shown in the vegetable garden planting plan contained in Extension Bulletin 589. In areas of the state where the fall season is short and winter begins early, storage of vegetables is necessary and they must be removed from the "garden to a place of safety from injurious temperatures. Storage methods are discussed in Extension Circular 339. Sufficient cultural directions for each vegetable crop are contained in the planting table and the subject matter of this bulletin to guide the grower in getting the crop started in the right way. * * Oregon State System of Higher Education Federal Cooperative Extension Service Oregon State College Corvallis Extension Bulletin 594 April 1942
2 EXTENSION BULLETIN 594 Cabbage, cauliflower, Brussels sprouts, curly kale, and green broccoli, members of the cabbage family, are grown for fall and early winter by sowing seed in an outdoor seedbed in a handy place where the plants can be given attention during 6 or 7 weeks of growth. The seed should be sown thinly, about 18 to 24 seeds per linear foot, and covered about a half an inch. Care should be taken in dropping the seeds so that the plants will stand about a half an inch apart in the row. The rows should be approximately 24 inches apart to permit weeding. For late cabbage, cauliflower, and green broccoli it is often desirable to make 2 or 3 successive seedings for successive harvestings. One seeding, however, will be sufficient to provide plants of curly kale and Brussels sprouts. If dry weather prevails, it may be necessary to water the seedbed so as to provide good germination. Water will be applied when giving treatments of corrosive sublimate solution as described below. Cabbage maggots may infest the seedbed. If known to be prevalent in previous years, apply a solution of corrosive sublimate to the soil about the plants in the seed row. The corrosive sublimate (bichloride of mercury) should be mixed in one quart of hot water in a glass, wood, or earthenware vessel and diluted with water at the rate of 1 ounce of corrosive sublimate to 12 gallons of water. This solution is poured on the surface soil about the young plants in the row at the rate of 1 gallon to 20 to 40 linear feet of row. The first treatment should be applied soon after the plants are up, the second about 10 days later, and the third after another 10-day period. The cost is small considering the protection given the plants, being about 7 to 10 cents per 1000 plants for 3 applications. It is inadvisable to have the seedbed soil for these plants too rich, inasmuch as it will cause a succulent growth of the plant. The plants should be strong and stocky but not soft ; otherwise they will transplant with difficulty in warm weather. Prepare the land well for the plants before transplanting. Select a spell of cloudy weather, if possible, or if the transplanting must be done in warm weather, shade the plants on the southwest side with a shingle until established. The plants should be about 7 to 8 inches tall when set in the garden. If the plants are larger and the weather is warm, remove a portion of the leaf surface. Soak the soil of the seedbed several hours before lifting to transplant. The table on page 8 shows planting distances for the various members of the cabbage family. If water is used at transplanting time, use 4 pounds of ammoniated phosphate 11-48, or a complete fertilizer, to 50 gallons of water instead of applying water alone.
GROWING FALL AND EARLY WINTER VEGETABLES Aphids and green worms are likely to attack any plants of the cabbage family, and the plants should therefore be dusted shortly after they are transplanted with a complete garden dust or with rotenone. Dusting may have to be repeated at intervals of 14 or more days until the plants appear to be well protected from lice or worms. Dusting will not control maggots affecting the roots of the plants, but these are seldom serious in the field after transplanting. Do not cultivate cabbage and other plants unless there are weeds to be killed or the top of the soil is to be prevented from crusting after rain. If the soil already has a mulch and there is no rain, cultivation during a dry period may be detrimental. The chief aim of cultivation is weed control. Cauliflower heads must be kept white by tying the large leaves together over the heads when the latter are forming. Within a week and sometimes less after leaf tying, the heads will be ready to cut. Cabbage plants should stand in the field until the heads are thoroughly firm before cutting. For storage of cabbage, see Extension Circular 339. Brussels sprouts should be allowed to become solid before harvesting. This vegetable, as well as curly kale, is especially resistant to frost. Lettuce is an important fall vegetable and can be grown from seed in 75 to 90 days, depending upon the type of lettuce grown and the temperatures prevailing. Fall lettuce should be started in midsummer or just as soon as showers in July or August permit seeding. Seed should be dropped thinly in rows 24 inches apart and the plants later thinned to stand 12 to 14 inches if head lettuce is grown. Lettuce heads are quite subject to injury when frosty weather occurs, consequently there is no use in making a seeding of lettuce in the early part of the fall, expecting to harvest a crop later. A good method of prolonging the homegrown lettuce season is to have some plants transplanted into a coldframe that can be protected from cold and rainy weather. These plants will head during November and part of December. They should be set in the frame no closer than 12 x 12 inches. No bottom heat will be necessary in the frame for maturity of the lettuce heads. Spinach is a hardy and quick growing crop and under favorable temperatures can be grown in about 6 to 7 weeks. The seed should be planted as soon as late summer or fall rains permit, preferably in August or the forepart of September, or if the land can be irrigated during these months, seedings can be made so as to have spinach available during October and November, which are ideal months for this hardy vegetable. Rows of spinach are usually about 18 to 24
4 EXTENSION BULLETIN 594 inches apart No thinning of the plants is required. A side-dressing of nitrate of soda or sulphate of ammonia may be applied alongside the rows during the early fall rains. Two or three successive seedings should supply sufficient spinach to last until cold weather. Spinach can also be planted during October so as to have plants that live through the winter and are ready for harvesting the following spring. Celery is a valuable fall and early winter vegetable. It must be started by transplanting plants from June to the middle of July in order to have celery of varying age in the garden. This will provide a succession of bunches for the table. The plants should be set 5 to 7 inches apart and grown with level cultivation. The land should be well fertilized. A side-dressing of a complete fertilizer is profitably used, applying about 1 to 4 pounds to 100 linear feet of row. Celery must be irrigated at 12- to 14-day intervals. For blanching yellow celery, use 1 x 12 inch boards against the plants when they are 14 inches or so high. A few plants should be boarded at one time. The boards should not stand against the celery longer than a normal time of blanch, usually 18 to 20 days, otherwise the celery will become hollow and pithy. When cold weather comes, give extra protection besides the blanching boards. Most celery growers spray or dust their plants with Bordeaux before setting them in the field and repeat a few times afterwards to control celery blight. The crisp Utah green celery is frequently grown without being blanched. If celery is not grown, substitute celeriac or turnip-rooted celery. This is grown like parsnips, thinning out the plants to stand 6 inches or so apart in the row. The plants and the roots are hardy and will be useful in fall and early winter for soup or flavoring in place of celery. Chinese cabbage. This is an excellent fall vegetable and individual plants when fully grown are capable of making a quantity of food for salad or cooked greens. Sow the seed preferably about August 10 to 15 and thin the plants to 12 inches or so apart. The plants must grow steadily if not rapidly, otherwise they may run to seed. Allow the plants to grow to a good solidity of the bunch before harvesting. Mustard greens make fine crops of greens for fall and early winter use. Sow at the same time as Chinese cabbage or when the first rains occur in the late summer or early fall. Thin the plants to stand 6 to 12 inches apart in the row, depending upon the variety. Late carrots and beets. Do not rely on carrot or beet seed sown in March or April to produce crops of roots for fall and win-
GROWING FALL AND EARLY WINTER VEGETABLES ter, for then the roots would be too large and woody for late use Seedings of these vegetables should be made in early June or July during summer rains. Storage of these crops is discussed in Extension Circular 339. Radish. Fall-grown radishes usually are free from maggots but radish plantings can be kept from being injured by maggots by covering the bed with a muslin screen having approximately 20 to 30 threads to the inch. Instead of having a single long row for radishes, plant several short rows so as to form a rectangular bed, which will be covered by the muslin attached to 4 boards of 1 x 8 or 1 x 10 inches forming the outside of the bed. The purpose af such a screen is to keep the maggot fly from laying eggs, thus prohibiting any entrance of the maggots to the roots. Radishes can be planted at various intervals up to October 15. There is a large range of varieties varying in color and shape. Turnips. Seedings of turnips can be made either broadcast or in rows. If there is danger of maggots affecting the roots, the broadcast sowing should provide for an ample supply of roots for the table, even though a certain percentage of them are affected with the maggots. Later plantings usually escape maggot injury. If broadcasting the seed, the land should be clean of weeds. There are three types or varieties that may be grown, white, yellow, and purple and white. A small rectangular bed can be screened as for radishes. Rutabagas. If table rutabagas are grown, the rows should be far enough apart for cultivation and the plants thinned to about 6 inches apart in the row. Sow in the middle of the summer for a fall crop. Green broccoli. This is a valuable fall and early winter vegetable that is moderately hardy to frost, forming a head in the center of the plant and numerous lateral branches, which produce small flower buds about the size of a carnation. These buds and the tender stems bearing them make excellent greens. The flower buds should be harvested before they begin to break open. Successive seedings and transplantings will give a continuous harvesting of this valuable vegetable. The crop is grown in a manner similar to fall cabbage or cauliflower. Cauliflower-broccoli. This form of broccoli makes white heads in the early spring following the year of transplanting the plants. It is in many respects similar to cauliflower, varying, mainly in its hardiness to survive the ordinary western Oregon winter. The
6 EXTENSION BULLETIN 594 crop is grown in a manner similar to late cabbage and cauliflower (see Planting Table, page 8). Pumpkin and squash. A handful of complete commercial fertilizer may be mixed with the soil of each hill or a forkful of rotted manure applied to the soil where the seeding is to be done. The varieties of winter squash most widely grown are Golden,Delicious, Delicious, Banana, Hubbard, and Marblehead. The most widely grown variety of pumpkin is Orange Winter Luxury. If the plants are grown in a hill they should be thinned to 3 strong plants and protected from injury by the twelve-spotted beetle by dusting early with rotenone or pyrethrum dust (see Extension Bulletin 551 for suggested methods of controlling squash bugs, and Extension Circular 339 for storage of squash and pumpkins). Kohlrabi is easily grown and makes an excellent addition to the list of roots available for the table. It produces a globular stem that is like a turnip and is cooked and eaten like the latter. While turnips may be affected by maggots, kohlrabi is often entirely free. Plant seeds of White or Purple Vienna in late summer or early fall and thin to 4 inches or so in the row. The plants may also.be grown and transplanted like late cabbage in July. Swiss chard is of particular value in any garden because of its use during both cool and warm weather. Seed of chard planted in the spring or early summer will furnish a continuous supply of greens through the summer, fall, and early winter. The plants will also bear a new crop the following spring before running to seed. Lucullus is the variety grown for many years, but some new improved strains of chard such as Fordhook are available, which produce large, wide stalks that can be used like asparagus. Salsify. This vegetable, sometimes known as oyster plant, should be more widely planted for fall and early winter use in flavoring soups. The crop is grown in the same manner as late carrots or parsnips. Parsnips are among the hardiest vegetables to be grown and harvested over a long season. Smooth tapering roots of medium size are desirable. They have a higher sugar content after slight freezes but should be pitted or otherwise stored before becoming severely frozen. (See Extension Circular 339 "Vegetable Storage.") Potatoes do best on well drained, fertile soils in good tilth. Round varieties are best on heavier, soils. Late varieties include Bur-
GROWING FALL AND EARLY WINTER VEGETABLES bank and Netted Gem of the long white type, and Katandin and British Queen of the round white type. Seed potatoes should be treated with corrosive sublimate for disease control. Tubers should be cut into blocky pieces weighing 1-1. to 2 ounces. Cut pieces should be dusted with landplaster before planting. The cut seed must not be exposed to sunlight. It should be cut in the shade and when planted should be covered immediately. Potatoes are planted in rows 30 to 36 inches apart and from 12 inches to 15 inches apart in the row. Where planted in dry land gardens in eastern Oregon, rows should be 3 to 4 feet apart with plants from 18 to 24 inches apart in the row. Planting depth should be 5 to 6 inches for level cultivation and 4 inches if rows are to be ridged. Late potatoes may be planted from mid-april to June, Forced rhubarb. Rhubarb plants that have been growing in the garden for a few years can be dug up in November, December, or January, with the intention of forcing the growth of tine tender stalks for winter use The entire plant should be dug up and allowed to freeze and then placed in a dark cellar, shed, frame, or under the bench of the greenhouse. The plants should be covered with 2 inches of soil, watered, and kept at a temperature of 50 to 60 degrees Fahrenheit. About 4 weeks from the time of setting the plants in the forcing place, pink stalks of 12 to 16 inches may be harvested and the plants will continue to bear for about 4 weeks. After production, discard the plants or set them back in the garden to recuperate for harvesting in future years. A few new plants should be set out each spring to make up for those that are dug each winter for forcing. Other Publications Useful in Home Vegetable Growing Extension Bulletin 551. Vegetable Insect Pest Control. Extension Bulletin 587. The Farm and Home Vegetable Garden. Extension Bulletin 589. Extension Circular 339. Planting Plan. Vegetable Storage. Extension Bulletin Club Series D-11. Vegetable Growing for 4-H Club Members.
PLANTING TABLE FOR FALL AND EARLY WINTER VEGETABLES. Date of transplanting Distance between * Approximate dates for Western Oregon but may be modified according to locality and season. Amount seed per 100 linear feet Depth of planting seed Number days seedling to harvest Harvesting period months Vegetable and variety Date of seeding Rows Plants Inches Inches Ounces Inches BeetDetroit Dark Red June 15-July 15 24 2-3 1 1 75-85 Sept.-Dee. BroccoliCalabrese May 1-June 15 June 15-July 30 30-36 24-30 4-3 4 90 Sept.-Dec. BeanStringless Green Pod July 16-24-30 2-3 1 lb. 1 70 Sept.-Oct. - Round Pod Kidney Wax Brussels SproutsLong Island May 1-20 June 25-July 15 36 24-30.4-3 4 120- Oct.-March Cabbage, fallglory of Enkhuizen Apr. 10-May 1 June 1-20 36 30 4-1 i 120 Sept-Oct. Cabbage, latedanish Ballhead, Savoy May 1-20 June 20-July 20 36 30 4-3 4 140- Oct-March CabbageChinese, Wong Bois, Paoting July 15 24 12 4 4 80 Sept.-Oct. CarrotChantenay, Nantes June 15-July 15 24 2-3 3/4 i 80- Oct.-Feb. CauliflowerSnowball May 10-June 10 July 1-Aug. 36 30 4-3 4 120 Oct.-Dec. CauliflowerBroccoli, S. Valentine May 10-June 10 July 1-Aug. 1 36 30 4-4 4 220-240 Feb.-April CeleryGolden S. Blanching, Utah Apr. 1-May 1 June 10-July 20 30 5-7 1 pkt. 3 120-150 Sept.-Dec: CeleriacLarge Prague May 10 24 4-6 3 3 120 Sept.-Dec. LeekLarge Carentan May 15 18 4 1 1 90 Sept.-Nov. Chard, Swiss=-Fordhook, Lucullus Apr. 15-July 1 24 6-10 1 1 70-75 Aug.-Dec. LettuceN. Y. B or Imperial 847 June 20-July 15 24 12-14 3-4 4 90 Sept.-Nov. Kale, curleddwarf or Tall Scotch May 1-20 June 25-July 15 30 24 4-3 I 110 Sept.-March KohlrabiWhite or purple Vienna Tune 15-July /5 18 4 4 3 65-70 Sept.-Nov. MustardSouthern Curled, Fordhook Aug. 1-25 24 4-6 4 4 50-60 Sept.-Dec. OnionSweet Spanish, Yel. Danvers Apr. 5-20 18-24 3-6 1 4 120-150 Sept. & storage ParsnipTender Heart, Hollow Crown May 1-10 24 3-4 i 1 110-120 Oct-March PotatoBurbank, Netted Gem Apr. 15-June] 30-36 15 5 120 Sept.-March PumpkinWinter Luxury, Table Queen May 10-15 96 96 i 2 120 Sept. & stored RadishScarlet Turnip White Tipped In succession 12-18 1 1 4 25-40 Sept.-Dec. RutabagaPurple-top Yellow Tune 10-July 10 24-30 4-6 i 3 90 Oct.-Dec. Salsify-.-Sandwich Island May 10 24 2-3 1 pkt. 1 110 Oct.-Dec. SpinachGiant Thick-leaf July 15-Sept. 1 24 4 1 1 50-60 Sept.-Dee. Squashsee page 6 May 10-15 96 96 1 2 120 Sept 8z stored Sweet PotatoNancy Hall, Porto Rico May 15-25 42 15 135 Oct. & stored TurnipPurple-top White Globe July 15-Sept. 1 Broadcast 60 1 Sept -Dec.